Regulations for obtaining use of the collective trade mark ...

1 As s o c i a z i o n e V e r a c e P i z z a N a p o l e t a n a Sede Legale: Via dei Mille,16 80121 Napoli 07801000634 Uffici: Via Santa Maria La Nova, 49 - 80100 Napoli Fax 0814201205 - Regulations for obtaining use of the collective trade mark verace pizza napoletana - (Vera pizza napoletana ). Method of production ( Il Disciplinare ) The aim of this Disciplinare is to establish the characteristics of the approved verace pizza napoletana - (Vera pizza napoletana ). The association welcomes members from around the world provided they are able to produce a product that meets all of the characteristics outlined below to apply and (following approval) display and use the brand name verace pizza napoletana - (Vera pizza napoletana ).

2 The association performs rigorous, periodic checks on all of its members to ensure those using the brand name are following the traditional methods outlined below. With regards to condiments and products used, they must be produced in the Campania region of Italy in order to meet the standards required and maintain the authenticity of the product (see appendices for attached list of suppliers). Article 1. - Description of the product The use and recognition of the of the typical product verace pizza napoletana - (Vera pizza napoletana ) is limited to two types of pizza : Marinara (tomato, oil, oregano, and garlic) and Margherita (tomato, oil, mozzarella or fior di latte, grated cheese and basil) produced according to the guidelines outlined below.

3 Primary materials, preparation, and the resulting characteristics must be strictly adhered to in order to achieve the required end product. verace pizza napoletana - (Vera pizza napoletana ) is made from a base of risen dough and cooked in a wood fire oven. The product is characterised by ingredients, means and technologies of production. The end product of the verace pizza napoletana - (Vera pizza napoletana ) should be as follows: The consistency of the " verace pizza napoletana " - (Vera pizza napoletana ) should be soft, elastic, easy to manipulate and fold.

4 The centre should be particularly soft to the touch and taste, where the red of the tomato is evident, and to which the oil or for the pizza Marinara, the green of the oregano and the white of the garlic has perfectly amalgamated; In the case of the pizza Margherita, the white of the mozzarella should appear in evenly spread patches, with the green of the basil leaves, slightly darkened by the cooking process. As s o c i a z i o n e V e r a c e P i z z a N a p o l e t a n a Sede Legale: Via dei Mille,16 80121 Napoli 07801000634 Uffici: Via Santa Maria La Nova, 49 - 80100 Napoli Fax 0814201205 - The crust should deliver the flavour of well-prepared, baked bread.

5 This mixed with the slightly acidic flavour of the densely enriched tomatoes, and the respective aroma of oregano and garlic or basil and the cooked mozzarella ensures that the pizza , as it emerges from the oven, delivers its characteristic aroma -- perfumed and fragrant. The association reserves the right to accept variations of the product and recognise their authenticity if they are informed by the Neapolitan tradition of pizzas and are not in contrast with the rules of gastronomy, with judgment reserved to the Association's committee as stipulated in the first disciplinare of the verace pizza napoletana - (Vera pizza napoletana ) Association on 14 June 1984.

6 Article 2. - Description of the method of production Preparation of the pizza base Products (for further details see the attached appendices) The products that provide the base for " verace pizza napoletana "- (Vera pizza napoletana ) include: a. wheat flour type "00": highly refined flour which has been milled to standard 00 (doppio zero). The flour has an almost talcum-powder like appearance, white, fine and is completely free of bran or germ. A small amount of wheat flour type "0" (Manitoba) is allowed to be added providing the percentage ranges from 5 to 20%.

7 This variation is dependent on the external temperature and is used to enforce the 00 flour and not replace it. b. Water: must be clean and free of gas. It must also be free micro organisms, parasites or chemical substances that represent a health risk. Water must be fit for human consumption. pH = 6-7 Recommended temperature for production: 20 22 C Moderately hard: 60 - 80 mg/L as calcium c. Salt: sea salt must be used d Yeast: Compressed yeast, biologically produced, solid, soft and beige in colour ,with quite an insipid taste and a low degree of acidity must be used.

8 Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of Natural yeast is also permitted (see appendices). All types of fat must be excluded from the dough. As s o c i a z i o n e V e r a c e P i z z a N a p o l e t a n a Sede Legale: Via dei Mille,16 80121 Napoli 07801000634 Uffici: Via Santa Maria La Nova, 49 - 80100 Napoli Fax 0814201205 - Ingredients and recommended amounts The following doses are based on 1 litre (1000ml) of water Water 1 litre (1000 ml) Salt 50-55 grams Yeast 3 grams Flour kg (depending on strength) Mixing time 10 minutes to add flour and prepare mixture in order to reach its optimal point , knead for a further 20 minutes.

9 First stage of dough rise 2 hours staglio a mano dough hand cut and rolled into small balls referred to as panetti Form small balls of approximately 180-250 grams Second stage of dough rise Place balls in rising boxes (alimentary cases) for 4-6 hours Recommended levitation temperature Room temperature : 25 c Conservation temperature As above for 6 hours following second stage of levitation. To further ensure a uniform product, with varying seasonal conditions, controlled environments are recommended to guarantee and regulate temperature and humidity.

10 Production techniques The preparation of " verace pizza napoletana - (Vera pizza napoletana ) exclusively follows the below method of production used in a continuous cycle. Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of yeast. Start the mixer, and then gradually add 1800 g of flour (w220-380) until of the desired dough consistency is achieved.